Feeds 8+
2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese
Warm the chicken broth very hot in a saucepan over medium low heat. In a large saute pan, heat 2 TBSP olive oil over medium-high heat. Saute onion and garlic. Add the rice and cook stirring constantly 3-4 minutes. Add wine and stir until the liquid is absorbed. Add the broth 1/2 cup at a time. Stirring occasionally and waiting until it is absorbed before adding more. Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus.
In another pan heat the 2 TBSP olive oil and add cut asparagus. Saute just until bright green. 4-5 min.
Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper. Stir in Parmesan.
